This amazing keto mug cheesecake is made in the microwave and is ready in just a few minutes.
Sweetened with stevia, it has 4 grams of carbs and 200 calories for the entire filling cake.
I really like mug cakes. I have a few of them on this website, and I really appreciate the way they satisfy sweet tooth cravings swiftly and efficiently. I also like that they make just one serving - built-in portion control!
This mug cheesecake is a lifesaver. Made in the microwave, it's ready super fast, it's very filling, and it satisfies that craving for cheesecake that I tend to get once in a while.
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Ingredients
You'll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Cream cheese: I like to use reduced-fat cream cheese, but you can absolutely use full-fat if you'd like.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia. You can use a granulated sweetener instead, but it's best to use a powdered sweetener to prevent a grainy texture.
Egg: I use large eggs in most of my recipes, including this one.
Instructions
Making this microwave cheesecake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Soften the cheese. Start by placing the cream cheese in a 1-cup ramekin. Soften it in the microwave.
Mix in the remaining ingredients until completely smooth.
Microwave the mixture on high for 90 seconds.
Let cool for 10 minutes, then invert onto a plate. You can dust it with a powdered sweetener to make it look pretty.
Expert tip
After adding the egg to the batter, you'll need to be patient. Keep mixing until the mixture is completely smooth and free of lumps. It will take a couple of minutes, so just keep going!
Frequently asked questions
No. If you want a real cheesecake, I highly recommend this wonderfully creamy keto cheesecake.
But although it's not a true cheesecake (the ratios are different), it is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it's just sweet enough.
This cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume.
The center is just a little sunken, but that center will end up on the bottom of the cake - after you invert it onto a plate, the top is nice and smooth.
I don't think it's eggy. Although in terms of ratios, there IS more egg here relative to cream cheese than in traditional cheesecake.
It's lovely and creamy and tastes close enough to real cheesecake that I can't make it too often, because it's really good and I end up eating the whole thing. 😳
Having said that, several reviewers on Pinterest say that they like the cake better with 3 ounces of cream cheese instead of 2 ounces and that it tastes more creamy and less eggy this way.
So if you try the recipe as written and you don't like it, you could try adding more cream cheese.
To prevent a grainy texture, it's best to use powdered sugar or a powdered sugar-free sweetener. If you use powdered sugar, keep in mind that the nutrition info will change.
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of vanilla extract, you could try using coconut extract, lemon extract, or orange extract.
Serving suggestions
You can make this cake prettier by dusting it with powdered sweetener.
You can obviously top this cake with other toppings. Such as berries, keto whipped cream, chocolate whipped cream, keto ice cream, a drizzle of melted dark chocolate, or melted peanut butter.
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Recipe card
Microwave Cheesecake
INGREDIENTS
- 2 oz Neufchatel cream cheese cubed (or reduced fat cream cheese; can also use regular cream cheese)*
- ¼ teaspoon pure vanilla extract
- ½ teaspoon stevia glycerite (equals about 2 tablespoons sugar)
- 1 large egg
INSTRUCTIONS
- Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin. Microwave it for 15 seconds to soften.
- Add the vanilla and stevia and mix with a small fork to combine.
- Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
- Microwave the mixture for 90 seconds.
- Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
- Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from the fridge 15 minutes before serving.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 